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Search results for: CHEESE
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Characterisation of the profile of volatiles of Polish Emmental cheese
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Application of Furcellaran Nanocomposite Film as Packaging of Cheese
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Biogenic amines present in cheese – occurrence and threats
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Behaviour of water in different types of goats' cheese
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Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
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Water mobility and thermal properties of smoked soft cheese
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Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue
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Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
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Feasibility Study of Biohydrogen Production from Acid Cheese Whey via Lactate-Driven Dark Fermentation
PublicationThe high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF). Mesophilic batch fermentations were performed with delipidated acid cheese whey at a fixed pH of 5.8 and driven by an acidogenic bacterial culture containing LAB and lactate-oxidizing...
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Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.)
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The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese
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Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds
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The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese
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Quality control of cheese samples for the presence of natamycin preservative – A natural deep eutectic solvent (NADES) based extraction coupled with HPLC
PublicationA new protocol for the determination of natamycin – an antifungal agent used as a food preservative - in cheese samples – is described. This new method is based on a natural deep eutectic solvent (NADES) green extraction procedure. High-performance liquid chromatography (HPLC) was used for detection and quantification. NADESs with different molar ratios were evaluated for efficient and selective extraction. NADES made of thymol...
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Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese
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Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis
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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
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The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk
PublicationThis work investigates the influence of using microbial coagulants, including Rhizomucor miehei (MCR) protease and Cryphonectria parasitica (MCC) protease, on the quality characteristics of low-fat Edam cheese made from ultrafiltered buffalo milk (LFUE). Concurrently, a benchmark with calf rennet (CR) has been also performed. Throughout a 90-day ripening period, the cheeses were assessed for their physicochemical features, proteolysis,...
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Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese
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The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese
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Contamination of traditionally smoked cheeses with polycyclic aromatic hydrocarbons and biogenic amines
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Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses
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The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses
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Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk
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Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
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Optimization of submerged fermentation conditions for immunosuppressant mycophenolic acid production by Penicillium roqueforti isolated from blue-molded cheeses: enhanced production by ultraviolet and gamma irradiation
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Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
PublicationBiogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and b-phenylethylamine are the most common biogenic amines found...
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Development of an orbital shaker-assisted fatty acid-based switchable solvent microextraction procedure for rapid and green extraction of amoxicillin from complex matrices: Central composite design
PublicationIn this study, a cheap, fast and simple orbital shaker-assisted fatty acid-based switchable solvent microextraction (OS-FASS-ME) procedure was developed for the extraction of amoxicillin (AMOX) in dairy products, pharmaceutical samples and wastewater prior to its spectrophotometric analysis. Fatty acid-based switchable solvents were investigated for extracting AMOX. The key factors of the OS-FASS-ME procedure were optimized using...
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A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods
PublicationIndustries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed...
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A new cold-adapted beta-D-galactosidase from the Antarctic Arthrobacter sp. 32c - gene cloning, overexpression, purification and properties
PublicationThe development of a new cold-active β-D-galactosidases and microorganisms that efficiently ferment lactose is of high biotechnological interest, particularly for lactose removal in milk and dairy products at low temperatures and for cheese whey bioremediation processes with simultaneous bio-ethanol production. In this article, we present a new β-D-galactosidase as a candidate to be applied in the above mentioned biotechnological...